Fall brings us fig flavors and parties — and if you’re lucky, both at the same time. But, speaking of parties, who wants to get stuck in the kitchen when your guests are having the time of their lives? Not this girl!
These Fig, Prosciutto & Brie Puffs are ridiculously easy to make, yet they look like you spent all day in the kitchen. My secret is frozen, store-bought phyllo dough and a wonderful fig paste.
The hardest thing about this recipe is this: you have to wait for them to cool down before you can sink your teeth into them.
FIG, PROSCIUTTO & BRIE PUFFS
Recipe from Michelle Lara, CupcakesCocktailsandKids.com.
Makes about a dozen puffs
Phyllo Dough (about 1 package, depending on how many you need to make; thaw according to box instructions)
1/4 cup of sweet onions
4 to 5 tablespoons of melted butter
1 container of your favorite fig paste or jam (I use Rutherford & Meyer Fig Fruit Paste)
1/2 pound of paper-thin prosciutto
1 wedge of French brie cheese
Preheat your oven to 350 degrees.
Prepare dough: Cut phyllo dough into 2-inch squares (approximately). Layer 3 to 4 sheets of the phyllo squares.
Prepare filling: Cook onions in butter until they’re just translucent. Drain onions on a paper towel and set aside.
Cut fruit paste, prosciutto and brie in 1-inch pieces. Stack the brie, fruit paste and a layer of the onion mixture. Wrap the prosciutto around to create a “bag” to hold the ingredients.
Assemble puffs: Place filling in the middle of phyllo dough squares. You can simply fold them over to close. If you’d like to create the purse-like shapes, just pinch the extra dough at the top.
Make sure all the seams are covered with dough. They don’t have to be perfect — more than likely, some fig filling will spill through, adding to the rustic charm of these delicious bites.
Brush the puffs with melted butter. Bake for about 10 minutes or until golden. Enjoy.
BLOGGER TIP: If planning for a party, prep all your pastry items the day before and freeze them. Separate items with wax paper to keep them from sticking together. — Michelle Lara